Cuisine Culture"Daniel Boulud, New York"
Daniel Boulud takes us to his butcher in New York's Meat Packing District to choose the cut for his famed Seared Rib Eye and Red Wine Braised Short Ribs, teamed with a Tomato in a Light Choron Sauce stuffed with Marmalade, Spinach Fondue, Diced Buffalo Mozzarella Salad and a heavenly serving of Pommes Dauphines. We recreate coveted dishes from the acclaimed restaurant Boulud: Peekytoe Crab Salad in a mold of Persian Cucumber-Black Sesame Coulis, draped with Early Mesclun and Radishes. Dessert is arguably the best molten lava cake in the world: a Warm Guanaja Chocolate Coulant filled with oozing Liquid Caramel and paired with a Creamy Milk Sorbet. D

6:30 pm

Pati's Mexican Table"School Lunch with a Mexican Twist"
The same foods that parents pack into a hearty school lunch in Mexico are perfect for school lunchtime in America. These dishes are so tasty and filling, even grownups will want to take them to work! Street-Style Cut-Up Fruits and Vegetables; Ham and Cheese Torta Sandwiches; Juju's Birthday Cake (with a Brownie Twist). D

7:00 pm

The Woodwright's Shop"Painless Panel Doors"
Starting with simple sticks, we'll see how to make the stiles and rails of the classic raised panel door. D

7:30 pm

Rick Steves' Europe"Highlights of Paris: Eiffel and Monet to Creme Brulee"
Rick scales the Eiffel Tower, savors French foods and marvels at Impressionists.G

8:00 pm

Burt Wolf: Travels & Traditions"The Grand Bahamas"
The early maps of the New World show the islands of the Bahamas as a chain that runs in an arc from the east coast of Florida to the top of Hispaniola. It was where Columbus first arrived in the Americas and each of its islands has a distinct culture. Burt takes us on a tour of the Grand Bahamas to find out what's grand. D

Burt Wolf: What We Eat"Here's Looking at You Kid: The Story of Wine In The Americas"
Burt looks at the history, folklore and culture of winemaking in America from the earliest plantings by Spaniards, through prohibition to today's prized vintages.G